Mediterranean Herb and Olive Fougasse Recipe
Prep Time:
2 hours, 40 minutes
Cook Time:
25 minutes
Servings:
1 Fougasse
Ingredients
  • 4 cups bread flour
  • 2 teaspoons instant yeast
  • 1 teaspoon salt
  • ¾ cup pitted kalamata olives, halved
  • ¾ cup pitted green olives, halved
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 tablespoons finely chopped fresh thyme leaves
  • 1 ¼ cups slightly warm water
  • 2 tablespoons olive oil
  • 1 tablespoon semolina
  • 1 tablespoon bread flour
  • Extra olive oil to brush the fougasse
Directions
  1. In a mixing bowl, combine the flour, yeast, salt, olives, herbs, water, and olive oil.
  2. Knead the dough until it is elastic and supple, about 5 minutes using a stand mixer fitted with a dough hook or 10 minutes by hand. Add more flour or water as necessary.
  3. Place the dough in a clean oiled bowl. Cover and leave to rest in a warm space until the dough has doubled in size, about 2 hours.
  4. Line a large baking sheet with parchment paper.
  5. Lightly flour your work surface with a mixture of 1 tablespoon of semolina and 1 tablespoon of bread flour. Tip the dough out and shape it into a ½ inch thick rectangle of about 13 x 8 inches.
  6. Transfer the dough to the baking sheet.
  7. Using a bench scraper or pizza cutter, cut the fougasse in the middle leaving a 1-inch border at the top and bottom. Cut 4 diagonal slots on each side, leaving a 1-inch border on each side.
  8. Stretch the dough carefully to make each cut slightly bigger. For the design of the fougasse to show, each leaf should have about 1-inch gap.
  9. Cover with a cloth and leave to proof in a warm place for 30 minutes.
  10. Preheat the oven to 425 F.
  11. Brush the fougasse with olive oil.
  12. Bake in the oven until golden, about 20 to 25 minutes.
  13. Leave to cool before serving.